Giardigiò Jams – Compote “La Cocca”
Apricots and cardamom compote
Try it with goat’s and Brie cheese, or with cow’s and sheep’s Ricotta cheese.
Excellent with pork and ideal for preparing apple strudel. One last suggestion: try to combine it with the “sbrisolona”, a delicious dessert enriched by the sweetness of the fruit.
Jars: 100 gr., 200 gr.
Ingredients: Apricots, rosemary, cardamom
Why combining cheese with jam or marmalade? It’s all about chemistry: cheese is almost completely sugar-free, so its complementary food are jams and marmalades. The result is a balanced mouthfeel. In order to pick the best combination, one must consider the type of milk that was used for the cheese – cow, goat or sheep – and the consistency – soft, semi-hard, cured or semi-cured.
When it comes to taste, a proper balance is the ultimate goal. Softer and sweeter cheese should be combined with sour marmalades and jams while strong and cured cheese should be combined with something sweet.
An explosion of new flavours
